| |
|
|
|
| |
 Pies
and Tarts Recipes - Pear and Hazelnut Flan Recipe
|
|
|
|
|
|
| |
|
Pies And Tarts
Recipes
- Pear And Hazelnut Flan
Ingredients
FOR THE
FILLING
-
5ML/1 tsp vanilla essence
-
50g/4 tbsp caster sugar
-
50g/4 tbsp butter, softened
-
2
eggs, beaten
-
45ml/14oz can pears in natural juice
-
few
chopped hazelnuts, to decorate
Method:
-
To make the
pastry, stir the flours together, then rub the
margarine until the mixture resembles fine
breadcrumbs. Mix to a firm dough with the water.
-
Roll out the
dough and use to line a 23cm/9in flan tin, pressing
it up the sides after trimming so the pastry sits a
little above the tin. Prick the base, line with
greaseproof paper and fill with baking beans. Chill
for 30 minutes.
-
Preheat the obne
to 200C/400F. Place the flan tin on a baking sheet
and bake blind for 20 minutes. Remove the paper and
beans after 15 minutes.
-
Beat all the
filling ingredients together except fro the jam and
pears. If too thick, stir in some of the pear juice.
Reduce the oven temperature to 180C/350F. Spread the
jam on the pastry case and spoon over the filling.
-
Drain the pears
and arrange them, cut-side down, in the filling.
Scatter over the nuts, bake for 30 minutes until
risen, firm and golden brown.
|
|
|
|
|
|
|
|
|
